New Orleans Pecan Pie Recipes

Steps:

• Cream butter and sugar together until fluffy.
• Add salt, karo syrup, eggs, and vanilla.
• Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
• Pour filling over pecans.
• Decoratively place remaining pecans on the top of the pie .
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
• Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.

Steps:

• Set oven to 350 degrees.
• Put pecans inside of the pie shell, put on sheet pan and set aside.
• Beat eggs well.
• Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well. Add this to the egg mixture.
• Pour this entire mixture over top of the pecans in the pie shell.
• Bake for about 45 minutes at 350 degrees.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, beat the eggs, then gradually beat in the sugar, butter/margarine and flour.
• Beat in the molasses, vanilla and salt.
• Stir in pecans.
• Pour the filling into the two unbaked pie shells.
• Bake for 1 hour or until firm in the middle.

Steps:

• Fill a large heavy duty pot with water and bring water to a boil.
• Remove paper label from condensed milk can.
• Immerse the unopened condensed milk can into the boiling water.
• Reduce heat to medium and cover pot with lid.
• Cook for 3 hours.
• Occasionally check pot to make sure it doesn't boil dry.
• Remove can from water with tongs.
• Place in freezer for one hour, to cool.
• Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
• Mix well.
• Add chopped pecans and mix well, again.
• Pour pecan pie mixture into unbaked pie shell.
• Bake@ 350 degrees for 50-55 minutes.
• Filling is done when knife inserted near the center comes out clean.
• When done, remove pie from oven and let cool for 1 hour.
• Open cooled condensed milk can.
• Empty contents into small bowl and stir well.
• Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
• Garnish with pecan halves (optional).
• Serve with whipped topping (optional).
• (note) if salted pecans are used, omit the 1/8 tsp.
• of salt from the recipe.

Steps:

• Beat eggs with a wire whisk or fork.
• Add salt, butter, syrup, sugar and vanilla; mix well.
• Pour into pastry shell; sprinkle with pecans.
• Bake at 350F for 45-50 minutes.